Mini Vegetable Samosa

Ingredients

• 2 cup Maida (all-purpose flour)
• 4 Tablespoons Oil
• 1/2 Teaspoon Fine salt
• 2 pinches Baking powder
• Ice water (as needed to knead the dough)
• 2 Onion
• 1/4 kg Potato
• 2 Carrot
• 100 Grams Green peas
• 1 Beetroot
• 7 Beans
• as needed Salt
• 1/2 Teaspoon Garam masala powder
• 1/2 Teaspoon Dried mango powder (amchur)
• 4 Green chili
• 1/2 Teaspoon Cumin powder
• 1/2 Teaspoon Turmeric powder
• 1/2 Teaspoon Chili powder
• Oil (as needed, for frying)

Instructions

1. Knead the dough: Sift the maida and salt together twice. Tip into a basin, add the oil, and rub in well with your hands. Sprinkle in ice water and knead into a stiff chapati-like dough. Knead vigorously for several minutes until the dough becomes elastic. Cover with a damp cloth and rest for 1/2 hour.
2. Masala method: Peel and finely chop the onion and vegetables. Pressure-cook the potato whole, then peel and mash it. Steam the other chopped vegetables and the peas. Mince the green chilies. In a pan, heat a little oil, temper cumin and chili, then add the onion. Once the onion turns red, add the cumin powder and chili powder. Add the steamed vegetables and saute. Add turmeric powder and salt, and saute until fragrant. Finally add the dried mango powder and garam masala powder, mix, and remove from heat.
3. Samosa method: Divide the kneaded maida dough into 8 balls. Roll each into a thin chapati. Brush one chapati with 1 teaspoon of oil and dust with a little maida. Place another chapati on top, brush the same way, and repeat for the 3rd and 4th chapatis, stacking four together into one layered stack. Place the first stack on a hot griddle. Once cooked for 1/2 a minute, flip the whole stack over on the griddle and peel off the top chapati. Flip again and peel off the next one. Do this for all the stacks, lightly cooking each chapati on one side only (without browning) before peeling it apart. Cover all the cooked chapatis with a damp cloth.
4. Cut each chapati lengthwise into 3 or 4 ribbons, about 3 inches wide. Mix 2 tablespoons of maida with a little water into a paste. Take a maida ribbon and fold one corner into a triangle. Dab a little of the maida paste at the corner where the two ends meet. Place a little masala inside that triangular pocket. Continue folding in a triangle all the way along, and seal the final open edge with a little of the maida paste. Shape all the samosas this way and cover with a damp cloth. Deep-fry in moderately hot oil until well browned, and serve hot with tomato sauce.
5. Note: the source gives this same dough and folding method with several alternative fillings -- Paneer Samosa, Sprouted Moong Samosa, Sweet Samosa, and Dried Fruit Samosa are all described as variations on this recipe. This entry transcribes only the vegetable filling given above, which matches the recipe's own title.